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Antipasto Toss For Two

pasta

2 cups radiatore or rotini
1-1/2 cups pasta sauce
1 jar (6 oz) marinated artichoke hearts; drained and chopped
1/3 cup sliced black olives
2 ounces capocollo or salami; chopped, optional
1/2 cup cubed mozzarella cheese

In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot. Meanwhile, in saucepan, heat pasta sauce over medium-low heat until bubbling. Stir in artichokes, olives, and capocollo (if using); stir into pasta. Gently stir in half of the mozzarella until melted. Serve sprinkled with remaining mozzarella.

Contributor: Canadian Living - April, 1998

Yield: 2 servings

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